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Baklava

Ingrediants

  •  Three cups of flour.
  •  Outstanding spoon of salt and a quarter.
  •  tablespoons corn oil.
  •  egg
  •  a quarter teaspoon vanilla liquid.
  •  Three cups of crushed pistachios.
  •  One cup of almonds fragmented slides.
  •  ½ cup caster sugar (granules).
  •  large grain of egg yolk.
  •  ½ teaspoon cinnamon.
  •  a tablespoon of rose water.
  •  cup melted margarine.
  •  half cup of melted butter.

Directions

  1. Prepare the dough: put half the flour in a blender, then add the salt, oil, eggs, vanilla and water. We operate on a simple mixer speed until the dough form, then complete the second half of the flour and add it to the blender, and occupy a blender until the dough and be separated from the edges of the container, and must be soft and chewy textures.
  2. Then shape the dough into a smooth ball 16, the dish is full of starch put these balls, and the balls We turn them over until completely cover the starch. Alaegnh and left half an hour to rest
  3. The method of padding: bring deep dish, then put the pistachios, and almonds, sugar, cinnamon and egg yolk and rose water, and turn the materials together.
  4. Then we get deep dish in the amount of starch, and then we get a smooth refinery, and flour or dough scraping tool. And also a broad brush. And through the brush starch guest for the dough, then we sow the starch on the table before us in the kitchen, and put the pieces of dough on them, and using Alnchabh extend the dough into a size 8-inch, and then put the dough discs on the other end of the table after scattering starch on them. Starch and prose on the disks as well.
  5. Then guest starch from the CD and put on the previous disk, and repeat this step with 4 or 5 pieces of dough, and using Alnchabh extend discs and are on top of each to become chips baklava size 10 or 12 inches.
  6. It is important to change the starch sticking Bajeenh add a new starch at a time so as not to cleave starch Almtrdob in chips.
  7. Then we install Alchukba rack in the oven, and Nschenh at a temperature of 180 m. Then we get a Chinese aperture of 10 inches. And in a deep dish put the margarine and butter, and also bring broad brush.
  8. brushing and wiping chips to the dough mixture margarine and butter, and put the Chinese in order to also cover the bottom. Then remove the padding on the chips, and scanning them butter and ghee, then we do not rinsing the upper chip shortening and butter.
  9. then cut with a knife forms of baklava as we want, and distribute the rest of the butter mixture, then Nkhbzha for 20 or 30 minutes, until golden.